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Bacardi Rum Cake Recipe

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This recipe for Bacardi Rum Cake is from DISHING OUT DELICIOUS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
2 c. chopped, toasted pecans or walnuts
1-18 & 1/2 oz. yellow cake mix
1- 1 & 3/4 oz. (4 serving size) instant vanilla pudding mix
4 eggs
1/2 c. cold milk
1/2 c. vegetable oil
1/2 c. Bacardi dark rum

Glaze:
1/2 c. butter
1/4 c. water
1 c. sugar
1/2 c. Bacardi dark rum
Directions:
Directions:
Cake:
Preheat oven to 325º. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.

Glaze:
Melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from hear and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

 

 

 

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